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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Bibb Lettuce Salad With Avocado, Grapefruit, and Toasted Almonds (from Katie Lee's 'The Comfort Table')

I could eat this entire salad by myself. It is just the right combi­nation of flavors, and the Bibb lettuce is so delicate next to the other elements of the salad.

2 HEADS BIBB LETTUCE, TORN INTO BITE-SIZE PIECES (can substitute another leafy lettuce if you like)
1 AVOCADO, PITTED, PEELED, AND DICED
1 GRAPEFRUIT, PEEL AND PITH REMOVED, CUT INTO SEGMENTS'
1/4 CUP TOASTED SLICED ALMONDS
2 TABLESPOONS MINCED CHIVES
2 TABLESPOONS MINCED SHALLOTS
2 TABLESPOONS CHAMPAGNE VINEGAR (or just a white or red wine vinegar)
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TEASPOON DIJON MUSTARD
1 TEASPOON HONEY
3/4 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

Combine the lettuce, avocado, grapefruit, almonds, and chives in a large salad bowl. In a separate bowl, whisk the shal­lots, vinegar, olive oil, mustard, honey, salt, and pepper until emulsified. Drizzle onto salad and toss to combine. Serve immediately.

4 SERVINGS
PREP TIME: 15 MINUTES

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